Mezcal and the Taste of Oaxaca
May
4
6:30 pm18:30

Mezcal and the Taste of Oaxaca

  • MOFAD Lab

Mexican cuisine is as diverse and rich as the country’s landscape, thanks to its wealth of regional ingredients and deep roots in ancient civilizations and traditions. In the southern state of Oaxaca, the cuisine is defined by two staple ingredients: mezcal and insects. Here, mezcal is not only a drink, but a source of pride and a foundation of cultural identity. 

The Museum of Food and Drink, in partnership with the Mexican Cultural Institute, invites you to the first event in our Spring Spirits series. Join us for an evening of Oaxacan food and drink to usher in Cinco de Mayo. Learn more about the production of mezcal, its diversity of flavors, and the important role insects have played in Mexican cuisine long before guacamole with grasshoppers appeared on American restaurant menus. A reception featuring different varieties of mezcal and insect-forward antojitos provided by Casa Mezcal will follow.

A portion of the proceeds from this event will support the educational initiatives of the Mexican Cultural Institute of New York. 

PURCHASE TICKETS

About the MCINY
The Mexican Cultural Institute is a non-profit organization committed to generating awareness and promoting the richness, dynamism, and diversity of Mexican arts and culture in New York.

About Casa Mezcal
Casa Mezcal is a restaurant, bar, and gallery space located in the Lower East Side, dedicated to promoting the culture of mezcal in New York City. Casa Mezcal has a variety of mezcal on offer, and serves them alongside traditional food from Oaxaca featuring local ingredients.

 

 

 

About Merci Mercado
Merci Mercado works to bring exceptional, traditional Mexican ingredients into kitchens around the world. They are passionate about gastronomy and promoting a more diverse world cuisine.

Mezcal provided by Creyente.

 
MOFAD @ Night
May
12
6:00 pm18:00

MOFAD @ Night

  • MOFAD Lab

Eat, drink, and mingle at MOFAD Lab! Join fellow food lovers and check out Chow: Making the Chinese American Restaurant at this open house. Snack and chat with MOFAD staffers about the exhibition and what else is in store. Doors open at 6 pm. Last call at 7:45. Tickets include admission, light bites, and 2 drinks. Ages 21 and over.

PURCHASE TICKETS

My Soul Looks Back: Jessica Harris In Conversation with Nicole Taylor
May
18
6:30 pm18:30

My Soul Looks Back: Jessica Harris In Conversation with Nicole Taylor

  • MOFAD Lab

To mark the release of her captivating memoir, My Soul Looks Back (on sale May 9, Scribner), leading food scholar and award-winning writer Jessica B. Harris joins Brooklyn-based food writer and activist Nicole A. Taylor for an intimate conversation on Harris’s seminal years in 1970s New York City.

Join us for a one-of-a-kind look at Jessica’s life, including her friendships with Maya Angelou, James Baldwin, and Toni Morrison, as well as the recipes, hallmark meals, and musical playlists that constituted the smells, tastes, and sounds of a bohemian city lost to time.

Event to be followed by a book signing and informal reception with light refreshments.

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About Dr. Jessica B. Harris
Jessica B. Harris is considered one of the preeminent scholars of the food of the African Diaspora. She holds a PhD from NYU, teaches English at Queens College, and lectures internationally. Her articles have appeared in Vogue, Food & Wine, Essence, and The New Yorker, among other publications; she has made numerous television and radio appearances and has been profiled in The New York Times.

Photo credit: Noah Fecks

Photo credit: Noah Fecks

 

 

 

About Nicole A. Taylor
Nicole A. Taylor is a food writer and well known food activist in Brooklyn. She is the author of The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen.

Food Is Culture: Kids Kimchi Workshop
May
20
10:00 am10:00

Food Is Culture: Kids Kimchi Workshop

  • MOFAD Lab
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What is kimchi? Why is it good for you? How do you make it? Learn the answer to all of these questions and more at MOFAD! We’ve partnered with Kheedim Oh of Mama O's Premium Kimchi for the second hands-on children's culinary workshop in our Food Is Culture series. Young chefs will learn how easy it is to make their own kimchi and take home a bag to share, plus recipes for future fermentation fun.

This is a hands-on culinary workshop for children ages 8 to 12. Each child's ticket includes admission for up to two adult companions. Please RSVP for adults when you purchase a child ticket.

PURCHASE TICKETS

 

Food Is Culture is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council and Council Member Stephen Levin.

The Vodka Contract: Rediscovering Vodka in the Heart of Polish Brooklyn
May
25
6:30 pm18:30

The Vodka Contract: Rediscovering Vodka in the Heart of Polish Brooklyn

  • MOFAD Lab

Discover the hidden history of Williamsburg's waterfront through a tale of entrepreneurship, romance, and war. At the second event in our Spring Spirits series, curator Elizabeth Koszarski-Skrabonja shares the dramatic story of how her father’s passion for vodka changed his life—and how he brought a taste of home to New York's Polish community in the form of three remarkable spirits: Zubrówka (bison grass vodka), Wisniówka (cherry vodka), and Wyborowa (pure rye vodka).
 
Join us for a lively celebration of vodka and its fascinating local history. Sample traditional Polish bites from educator and chef Karolina Gumpert. Taste Williamsburg’s newest cocktail, The Kościuszko Bridge, designed especially for this event by Joel Lee Kulp—owner of local watering holes The Richardson and Grand Ferry Tavern—featuring the complex, herbaceous, and elusive Żubrówka vodka. Enjoy live entertainment and pre-war Polish tango from Azuz Ensemble.

PURCHASE TICKETS

Co-presented by THE POLISH CULTURAL INSTITUTE NEW YORK, founded in 2000, a diplomatic mission of the Ministry of Foreign Affairs of the Republic of Poland, operating in the area of public diplomacy. The PCINY is one of 24 such institutes around the world. It is also an active member of the network of the European Union National Institutes for Culture (EUNIC) in its New York cluster.
 
The Institute’s mission is to disseminate around the world comprehensive knowledge of Poland, Polish history and national heritage, as well as to promote Poland’s contemporary contributions to the success of world culture. The Institute does so through initiating, supporting and promoting collaboration between Poland and the United States in the areas of art, education, research and in many other aspects of intellectual and social life. The Institute’s main task to ensure Polish participation in the programming of America’s most important cultural institutions as well as in large international initiatives.

Discovering Taiwanese Tea
Jun
8
6:30 pm18:30

Discovering Taiwanese Tea

  • MOFAD Lab

Sip, learn, and taste with a panel of professionals as we explore the history and heritage of Taiwanese tea. An island that grows world-renowned teas—including prized high mountain oolong—tea appreciation is akin to wine connoisseurship in Taiwan. Learn about varieties, how to brew and enjoy tea, innovative culinary uses for teas, and where tea cultivation is headed today. Tastings of tea and tea-inspired snacks will be provided.

Panelists:
Bin Chen and Andrew Chau, owners of Boba Guys
Nissan Haque, tea maker, writer, and expert on Taiwanese tea
Josh Ku & Trigg Brown, co-owners of the local Taiwanese-inspired restaurant, Win Son
Cathy Erway, author of The Food of Taiwan

PURCHASE TICKETS

 

MOFAD Night Market Afterparty
Apr
13
Apr 14

MOFAD Night Market Afterparty

  • City Winery

Hosted by Jarobi White (Eats, Rhymes and Life/ATCQ)
Presented courtesy of Jill Newman Productions

Hosted by notable chef and A Tribe Called Quest legend, Jarobi White, courtesy of Jill Newman Productions, the MOFAD Night Market Afterparty is the hottest food and music party of the year.

Imbibe cocktails, Brooklyn Brewery beers and a special selection of wines from Blue Apron, dance your heart out, and enjoy snacks from Sigmund's Pretzels, Black Tap, The Meatball Shop, Haagen-Dazs, Desi Galli, and more!

Get your tickets now 

 

 

2017 Spring Benefit Dinner
Apr
13
6:00 pm18:00

2017 Spring Benefit Dinner

2017 SPRING BENEFIT DINNER - THURSDAY, APRIL 13, 2017

6:00 PM NYC COCKTAILS, IMMIGRANT FOOD SHOWCASE

8:00 PM SEATED DINNER AND LIVE AUCTION

TRIBECA ROOFTOP

For one night each year, the Museum of Food and Drink (MOFAD) assembles an extraordinary lineup of culinary luminaries to produce one unforgettable meal for one compelling cause: supporting New York City's first food museum. Funds raised from the benefit will support future exhibits and programs.

Media Partner:
Eater

Hosted by:
Gail Simmons

Honoring:
Ruth Reichl

Culinary Chair:
Alex Guarnaschelli

Headlining Chefs:
Marcus Samuelsson (Red Rooster)
Floyd Cardoz (Paowalla)
Manish Mehrotra (Indian Accent)

Mina Pizarro (L'Appart)

Immigrant Food Showcase:
Chris Cheung (East Wind Snack Shop)
"The Chop Suey Craze" - Chinatown
Rawlston Williams (The Food Sermon)
"Pan-Caribbean Food Culture" - Crown Heights
Manolo Lopez (Mofon•Go)
"¡Mofongo!" - East Harlem
Pierre Thiam (Pierre Thiam Catering)
"Le Petit Sénégal" - Harlem
Marhaf Homsi and Nawal Wardeh (Syrian Sweet Refuge)
"Syrian Sweets" - Bay Ridge
Andrew Gerson (Brooklyn Brewery)
"Early Brewing in Brooklyn" - Williamsburg and Bushwick
Dave Arnold (Booker and Dax)
"NYC Taverns in the 1700s" - Lower East Side

MOFAD @ Night
Mar
31
6:00 pm18:00

MOFAD @ Night

  • MOFAD Lab

Eat, drink, and mingle at MOFAD Lab! Join fellow food lovers and check out Chow: Making the Chinese American Restaurant at this open house. Snack and chat with MOFAD staffers about the exhibition and what else is in store. Doors open at 6 pm. Last call at 7:45. Tickets include admission, light bites, and 2 drinks. Ages 21 and over.

PURCHASE TICKETS

 

MOFAD @ NIGHT IS PRESENTED BY INFINITI USA.

 

 
African Culinary Traditions with Pierre Thiam
Mar
30
6:30 pm18:30

African Culinary Traditions with Pierre Thiam

  • MOFAD Lab

Join chef, restaurateur, advocate, and cookbook author Pierre Thiam for a culinary journey into the West African kitchen. Raised in Dakar, Senegal, a bustling and culturally diverse metropolis on the west coast of Africa, Pierre has a deep interest in how foods are produced, who produces them, and the cultural meanings of the foods we eat. Currently, he is working with a women's cooperative in South Senegal to revive fonio, Africa's oldest cultivated grain, and bring this heritage ingredient to a wider audience. At this cooking demonstration and talk, you’ll get a special preview of this project and a taste of Pierre’s boundless passion for the rich culinary history of Africa and its Diaspora. A reception featuring wine and Brooklyn Brewery beer will follow.

PURCHASE TICKETS

 

THIS PROGRAM IS PART OF THE MOFAD CITY: GLOBAL CULTURES, AMERICAN CUISINE SERIES PRESENTED BY INFINITI USA.

 

 
Shio Koji Workshop with Hiroko Shimbo
Mar
23
6:30 pm18:30

Shio Koji Workshop with Hiroko Shimbo

  • MOFAD Lab

What do sake, miso, shoyu, mirin, and rice vinegar have in common? Find out at this lecture, demonstration, and hands-on culinary workshop with world-renowned chef-instructor and cookbook author, Hiroko Shimbo. Learn about Japanese fermentation practices and the amazing fungus -- Koji, Aspergillus Oryzae -- that makes many of these ferments possible. Hiroko will introduce you to the umami-boosting shio koji, and teach you how to prepare it and use it to create your own shio koji marinated chicken. Learn, cook, and taste with Hiroko at this MOFAD cooking class.

 

PURCHASE TICKETS

Food is Culture: Japanese Quick Pickles with Hiroko Shimbo
Mar
18
10:00 am10:00

Food is Culture: Japanese Quick Pickles with Hiroko Shimbo

  • MOFAD Lab

What makes a pickle a pickle? Fermentation is work done by billions of friendly bacteria that change ordinary vegetables into delicious pickles. At this hands-on children’s workshop led by world-renowned chef-instructor and cookbook author Hiroko Shimbo, you will learn how to make instant Japanese pickles and pair them with your own handmade rice ball. Taste fermentation at work with Hiroko and learn that food is culture.

This is a hands-on culinary workshop for children ages 8 to 12. Each child's ticket includes admission for up to two adult companions. Please RSVP for adults when you purchase a child ticket.

Ticket sales for this event will close at 10 am on Friday, March 17. Please purchase your tickets before then. We will not accept walk-ins for this program.

Doors open at 9:30 am.

PURCHASE TICKETS

 

The Food is Culture series is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council and Council Member Stephen Levin.
 

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Handmade Couscous with Einat Admony
Mar
16
6:30 pm18:30

Handmade Couscous with Einat Admony

  • MOFAD Lab

Have you ever wondered how couscous is made? Join Einat Admony, chef and owner of Balaboosta, Bar Bolonat, and Taïm and author of Balaboosta: Bold Mediterranean Recipes to Feed the People You Love, as she shares stories from her global adventures and demonstrates how you can create this Moroccan classic at home. Stick around for a sample of Einat’s handmade couscous and find out why she’s been lauded for her ingredient-driven cuisine and her hospitality-focused restaurants. A reception featuring wine and Brooklyn Brewery beer will follow.

PURCHASE TICKETS

 

This program is part of the MOFAD City: Global Cultures, American Cuisine series presented by INFINITI USA.

 

 
MOFAD @ Night
Mar
10
6:00 pm18:00

MOFAD @ Night

  • MOFAD Lab

Eat, drink, and mingle at MOFAD Lab! Join fellow food lovers and check out Chow: Making the Chinese American Restaurant at this open house. Snack and chat with MOFAD staffers about the exhibition and what else is in store. Doors open at 6 pm. Last call at 7:45. Tickets include admission, light bites, and 2 drinks. Ages 21 and over.

PURCHASE TICKETS

 

MOFAD @ NIGHT IS PRESENTED BY INFINITI USA.

 

 
Global Flavors: How Curry, Soy Sauce, and Sriracha Became American
Mar
9
6:30 pm18:30

Global Flavors: How Curry, Soy Sauce, and Sriracha Became American

  • MOFAD Lab

Historic gastronomist and author of Eight Flavors: The Untold Story of American Cuisine, Sarah Lohman explores the global flavors that make up American cuisine. Join us to learn how soy sauce, curry, and Sriracha became part of everyday dining. How have these three distinct flavors come to represent Asian food in the US? And what do they reveal about how we define “ethnic” cuisine? Book sales and signing to follow.

PURCHASE TICKETS

 

Sarah Lohman is originally from Cleveland, Ohio, where she began working in a museum at the age of sixteen, cooking historic food over a wood-burning stove. Lohman moved to New York in 2006 to work for New York magazine’s food blog, Grub Street, and now works with museums and galleries around the city to create public programs focused on food. Her work has been featured in The New York Times, The Wall Street Journal, and NPR, and she has appeared in NYC-TV’s mini-series Appetite City cooking culinary treats from New York’s past. The author of a twice-monthly food feature for Etsy called “Kitchen Histories,” Eight Flavors is her first book.

Hand Pulled Noodles of Xi'an
Feb
23
6:30 pm18:30

Hand Pulled Noodles of Xi'an

  • MOFAD Lab

The city of Xi’an, located in Northwest China, is home to a unique and delicious culinary heritage in which thick, hand-pulled noodles play an iconic and historical role. Xi’an was a bustling hub on the Silk Road, and its culinary legacy has impacted world cuisine. Join Jack Tchen, co-founder of The Museum of Chinese in America (MOCA) and professor at NYU, and Jason Wang, president and CEO of Xi’an Famous Foods and Biang!, as they discuss the origins of the famous Xi’an noodles and the significance of the desert landscape to local cuisine.

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Chinese Tea Tasting with Shunan Teng
Feb
13
6:30 pm18:30

Chinese Tea Tasting with Shunan Teng

  • MOFAD Lab

Do you love tea, but wish you knew more? Join tea maven Shunan Teng for MOFAD’s first-ever tasting course. At this introduction to Chinese tea, Shunan will present a tasting of heritage teas that have been handpicked and handcrafted for Tea Drunk, New York’s first traditional teahouse. At this two-hour session, you’ll learn about the amazing tea plant, its history, and the difference between six categories of tea: Green, Yellow, White, Wu Long, Red, and Black Tea. Shunan will lead a guided tasting through each tea’s distinct taste profile, and explain the difference between brewing vessels.

Tea is said to be the wine of the East. During this tasting course, you’ll discover why tea has been the centerpiece of aristocratic life, and a drink romanticized by emperors and artists alike in China for over 2000 years.

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ABOUT SHUNAN TENG
An avid tea educator and the founder of Tea Drunk, Shunan Teng has been interviewed by leading publications and TV programs including New York Post, The Wall Street Journal, Bon Appetit, and China News. She has taught classes and spoken at Yale University and The Metropolitan Museum of Art, and led a series of seminars at Stony Brook University’s Charles B. Wang Center on the subject of tea.

ABOUT TEA DRUNK
Tea Drunk in New York City is a destination for those seeking exceptional tea and tea knowledge. A popular spot for food and wine connoisseurs, as well as local scholars and artists, Tea Drunk offers a unique cultural experience blended with a universally romantic inspiration. 

 

PURCHASE TICKETS

 

THIS PROGRAM IS PART OF THE MOFAD CITY: GLOBAL CULTURES, AMERICAN CUISINE SERIES PRESENTED BY INFINITI USA.

 
 
MOFAD @ Night
Feb
3
6:00 pm18:00

MOFAD @ Night

  • MOFAD Lab

Eat, drink, and mingle at MOFAD Lab! Join fellow food lovers and check out Chow: Making the Chinese American Restaurant at this open house. Snack and chat with MOFAD staffers about the exhibition and what else is in store. Doors open at 6 pm. Last call at 7:45. Tickets include admission, light bites, and 2 drinks. Ages 21 and over.

PURCHASE TICKETS

 

MOFAD @ NIGHT IS PRESENTED BY INFINITI USA.

 

MY CHINATOWN Children's event with Kam Mak
Jan
28
1:00 pm13:00

MY CHINATOWN Children's event with Kam Mak

  • MOFAD Lab

To celebrate the Lunar New Year with our younger visitors, Brooklyn-based children's author and illustrator Kam Mak will share the story of MY CHINATOWN, his homage to his childhood spent in New York's Chinatown, "a small city within a city." 

Kam is a professor at the Fashion Institute of Technology as well as a guest lecturer at many schools and institutions. Kam's most recent art has also graced a series of USPS Lunar New Year stamps.

Two readings, each 45 minutes, will begin at 1 and 2 pm. Space is limited. Admittance to this children's event includes admission to the museum. 

PURCHASE TICKETS

MOFAD Chinese New Year Party, Hosted by Panda Express
Jan
25
7:30 pm19:30

MOFAD Chinese New Year Party, Hosted by Panda Express

MOFAD is excited to celebrate the culture, history, and tradition of Chinese New Year through the lens of food. The holiday party is hosted by Panda Express, who strive to educate and highlight cultural traditions surrounding the amazing holiday. 

This year, Chinese New Year begins on Saturday, January 28, 2017. The date changes every year because it follows the first day in the lunar calendar. Chinese New Year lasts for 15 days and ends with the Lantern Festival.

MOFAD and Panda Express will welcome guests of all backgrounds, including our Kitsune Society and Kitsune Society Patron members. Look out for a newsletter with more facts and information on this wonderful holiday and how your family and friends can come together and celebrate. 

 

This event is sold out.

Mexican Hospitality with the Chefs of Cosme
Jan
19
6:30 pm18:30

Mexican Hospitality with the Chefs of Cosme

  • MOFAD Lab

The culinary innovators from Cosme, in Manhattan’s Flatiron district, will visit the Museum of Food and Drink for a fun and relaxed evening of cooking and conversation. For Chef Enrique Olvera, the Executive Chef of Cosme and Mexico City's Pujol, his restaurants are an extension of his home, a place where guests should always feel welcome and happy. Join Cosme's Chef de Cuisine Daniela Soto-Innes for an intimate cooking demonstration and a taste of Mexican hospitality. Followed by a reception featuring tastes from Cosme, plus wine and Brooklyn Brewery beer.

Doors open at 6 pm. Program begins promptly at 6:30.

PURCHASE TICKETS

 

THIS PROGRAM IS PART OF THE MOFAD CITY: GLOBAL CULTURES, AMERICAN CUISINE SERIES PRESENTED BY INFINITI USA.

 

MOFAD @ Night
Jan
13
6:00 pm18:00

MOFAD @ Night

  • MOFAD Lab

Eat, drink, and mingle at MOFAD Lab! Join fellow food lovers and check out Chow: Making the Chinese American Restaurant at this open house. Snack and chat with MOFAD staffers about the exhibition and what else is in store. Doors open at 6 pm. Last call at 7:45. Tickets include admission, light bites, and 2 drinks. Ages 21 and over.

PURCHASE TICKETS

 

MOFAD @ NIGHT IS PRESENTED BY INFINITI USA.

 

United States of Chop Suey: Heather Lee in conversation with Anne Mendelson
Jan
12
6:30 pm18:30

United States of Chop Suey: Heather Lee in conversation with Anne Mendelson

  • MOFAD Lab

Join us for a dynamic talk featuring Heather Lee, author of the forthcoming book Chop Suey Corridor and Anne Mendelson, author of Chow Chop Suey (Columbia University Press, 2016), in conversation about the many roles of Chinese food and restaurants in an age of anti-Chinese hostility.

The story of Chinese food and restaurants in America is one of extraordinary hardship and resilience. Historians Heather Lee and Anne Mendelson take us on a journey through this story, examining how the Exclusion Act of 1882 spurred the rise of Chinese American restaurants and cuisine. They'll unveil how dishes like chop suey and lo mein evidence the creative strategies that Chinese Americans used to negotiate the terms of their lives in America, and how these restaurateurs changed the face of the country’s cultural and culinary landscape.

Doors open at 6 pm. Program begins promptly at 6:30.

PURCHASE TICKETS

Brooklyn meets Peru with Chef Erik Ramirez of Llama Inn
Jan
10
6:30 pm18:30

Brooklyn meets Peru with Chef Erik Ramirez of Llama Inn

  • MOFAD Lab

Warm up this January with Carapulcra, a sun dried Andean potato and pork belly stew from Williamsburg’s own Llama Inn. At this inspired culinary demonstration, Chef Erik Ramirez will explore the boundless possibilities of Peruvian cuisine and discuss his own deeply personal project to showcase Peru’s diverse culinary heritage. Join us at MOFAD to taste the flavors of Peru, and stick around to enjoy wine and Brooklyn Brewery beer.

Doors open at 6 pm. Program begins promptly at 6:30.

PURCHASE TICKETS

 

THIS PROGRAM IS PART OF THE MOFAD CITY: GLOBAL CULTURES, AMERICAN CUISINE SERIES PRESENTED BY INFINITI USA.

 

 

 

An Evening with Michael Twitty
Dec
15
6:30 pm18:30

An Evening with Michael Twitty

  • MOFAD Lab

Join us for an evening with groundbreaking culinary historian and award-winning author Michael Twitty. Through his work as a historical interpreter and writer, Twitty explores the complex culinary legacies of the African diaspora and its impact on the food culture of the American South. Twitty's essay "Dear Sean, We Need to Talk" won both the Saveur Editor's and Reader's Choice awards for best Food & Culture Essay in 2016. His forthcoming book, The Cooking Gene: A Journey through African American Culinary History in the Old South, uncovers the surprising truths about family, identity, and the destiny of the Southern table. At MOFAD, Twitty will take a deep dive into the history of African American foodways through a dynamic talk and tasting.

Doors open at 6 pm. Program begins promptly at 6:30.

PURCHASE TICKETS

MOFAD @ Night
Dec
9
6:00 pm18:00

MOFAD @ Night

Eat, drink, and mingle at MOFAD Lab! Join fellow food lovers and check out Chow: Making the Chinese American Restaurant at this open house. Snack and chat with MOFAD staffers about the exhibition and what else is in store. Doors open at 6 pm. Last call at 7:45. Tickets include admission, light bites, and 2 drinks. Ages 21 and over.

PURCHASE TICKETS

 

MOFAD @ Night is presented by INFINITI USA

 

Beer and Cheese Pairing for the Holidays
Dec
8
6:30 pm18:30

Beer and Cheese Pairing for the Holidays

  • MOFAD Lab

While people often think of wine as the ultimate pairing for cheese, many wine professionals actually point to beer as the most complimentary beverage when the cheese plate appears. Kindred foods from the start, both beer and cheese start with grasses, undergo fermentation, and end up as some of the world’s tastiest and most remarkable foods. Made-side-by-side in farm kitchens all over the world for millennia, traditional beer and cheese were both nearly wiped out by the depredations of flavor-blind 20th century food "modernization". Thankfully, both have made remarkable comebacks in recent years.

Garrett Oliver is brewmaster of the Brooklyn Brewery and a cheese geek, and Aaron Foster is the owner of Foster Sundry and a consummate cheesemonger and beer geek. Learn the history, science, and stories behind beer and cheese, taste some fun and unique pairings, and learn how to make pairing fireworks with the holiday cheese plate.

PURCHASE TICKETS

21+
Doors open at 6 pm. Program begins promptly at 6:30.

 

PRESENTED BY BROOKLYN BREWERY

Spice Up Your Life with Lior Lev Sercarz
Dec
1
6:30 pm18:30

Spice Up Your Life with Lior Lev Sercarz

  • MOFAD Lab

Chef Lior Lev Sercarz, one of the world's most renowned spice experts and founder of La Boîte, has become the go-to source for fresh and unusual spices as well as small-batch custom blends for renowned chefs around the world. His latest book, The Spice Companion: A Guide to the World of Spices, communicates his expertise in a way that will change how readers cook, inspiring them to try bold new flavor combinations and make custom spice blends. Join Lior as he demonstrates two spice blends from the book, explaining the history and provenance of spices in each blend. Afterwards, get your copy of The Spice Companion signed and enjoy Lior’s latest Brooklyn Brewery collaboration -- the licorice-spiced, Belgian-inspired Tripel Burner. Ticket price includes a copy of The Spice Companion and your own jar of a demoed blend.

Doors open at 6 pm. Program begins promptly at 6:30. Reception and book signing will immediately follow program.

PURCHASE TICKETS

 

ABOUT LIOR LEV SERCARZ

Lior Lev Sercarz is the chef, spice blender and owner of La Boîte, a biscuits and spice shop in New York City. Lior and La Boîte have been featured in publications including The New York Times, Vogue, In Style Magazine, Every Day with Rachel Ray, Food & Wine Magazine, and the SAVEUR 100. Since the beginning of his career, Lior has worked closely with chefs from around the world, developing custom blends for them and for other customers with all levels of cooking experience. In 2012, he produced a cookbook, The Art of Blending, which features 41 blends along with recipes and cooking tips provided by renowned chefs and culinary minds. His latest book, The Spice Companion--an illustrated guide to 102 spices, complete with blends and recipe ideas--is a distillation of his 30 years of experience. 

 

PRESENTED BY BROOKLYN BREWERY

MOFAD @ Night
Nov
18
6:00 pm18:00

MOFAD @ Night

  • MOFAD Lab

Eat, drink, and mingle at MOFAD Lab! Join fellow food lovers and check out Chow: Making the Chinese American Restaurant on Friday, November 18. Snack and chat with MOFAD staffers about the exhibition and what else is in store. Doors open at 6 pm. Tickets include admission, food, and drink. Ages 21 and over.

PURCHASE TICKETS

 

MOFAD @ Night is presented by INFINITI USA

The Masters of Social Gastronomy present Chinese Takeout
Nov
17
6:30 pm18:30

The Masters of Social Gastronomy present Chinese Takeout

  • MOFAD Lab

Chinatown is perhaps the only neighborhood in New York where $1 can get a full meal; a century ago, the same was true of Chinatown's chop suey houses, whose entrees were considered exotic by droves of hungry New Yorkers. Join Sarah Lohman and Jonathan Soma to learn about the history of Chinese takeout and the stories behind our modern American Chinese food experience.

21+; each ticket includes two drinks, generously provided by Brooklyn Brewery
Doors open at 6 pm. Program begins promptly at 6:30.

PURCHASE TICKETS

About The Masters of Social Gastronomy

Sarah Lohman is a historic gastronomist dedicated to uncovering the flavors of the past and using them to inspire contemporary cooking. She’ll drink colonial cocktails at daybreak and eat a moose’s face, all in the name of history.

Jonathan Soma has an unhealthy interest in how foods work and the chemistry hiding inside. He’s a scientist, but exactly the wrong kind for the job. Unusual, exotic fare is his specialty, but his favorite food is grilled cheese from Waffle House.

Food City: A Personal View
Nov
10
6:30 pm18:30

Food City: A Personal View

  • MOFAD Lab

Food City: Four Centuries of Food-Making in New York is about the people, movements, and struggles that have shaped four hundred years of food manufacturing in one of the great food capitals of the world—New York City. Part archeological research, part historical record, part treasure trove of anecdotes, Food City documents the stories of the women, men, and children engaged in the daily making of food in the Big Apple since the 1600s—from Twizzlers and Chiclets to bratwurst and Spicy Maple Bourbon Pickles.

Author Joy Santlofer, former editor-in-chief of NY Food Story and assistant to the chair of the New York University Food Studies program, spent five years researching Food City. She died unexpectedly in August of 2013, but her book was completed by her husband Jonathan Santlofer, an artist and best-selling novelist, their daughter Doria, a professional photographer and stylist, along with Joy's sister, Kathryn Rolland, and editor Jack Beatty.

Join MOFAD for a panel discussion on Food City featuring author and artist Jonathan Santlofer, New York historian Cindy Lobel, and Marion Nestle, the Paulette Goddard Professor of Nutrition and Food Studies at NYU. 

PURCHASE TICKETS

Food City: Four Centuries of Food-Making in New York will be available for purchase at the event.

Doors open at 6 pm. Program begins promptly at 6:30.

Land of Fish and Rice with Fuchsia Dunlop
Nov
7
6:00 pm18:00

Land of Fish and Rice with Fuchsia Dunlop

  • MOFAD Lab

China’s Lower Yangtze region is known in Chinese as Jiangnan or “south of the river.” Fuchsia Dunlop spent a decade exploring this bountiful region and researching its culinary traditions. Her latest cookbook, Land of Fish and Rice: Culinary Recipes from the Heart of China, is the first to introduce Western cooks to the flavors of Jiangnan. Join MOFAD at our first program of the season as Fuchsia presents the recipes, techniques, and ingredients of the Jiangnan kitchen. Stick around after the program for the chance to meet Fuchsia and pick up a signed copy of Land of Fish and Rice.

Land of Fish and Rice: Recipes from the Culinary Heart of China will be available for purchase at the event.

Ticket price includes entrance to Chow: Making the Chinese American Restaurant at 6 pm. Program begins promptly at 7. A reception and book signing will immediately follow the program.

PURCHASE TICKETS

 

ABOUT FUCHSIA DUNLOP

Fuchsia Dunlop has appeared on NPR’s “All Things Considered,” “Science Friday,” and “America’s Test Kitchen Radio,” and is a regular contributor to publications including the Financial Times, Saveur, the Wall Street Journal, Lucky Peach, and The New Yorker. She trained as a chef in China and has won four James Beard Awards for her writing about Chinese food. The New York Times called her book Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, “a swashbuckling memoir . . . a distinguished contribution to the literature of gastronomy.” She lives in London.

 

This program is part of the MOFAD City: Global Cultures, American Cuisine series presented by Infiniti USA.

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32 Yolks: A Conversation with Eric Ripert
Aug
30
6:30 pm18:30

32 Yolks: A Conversation with Eric Ripert

  • Museum of Food and Drink

Chef Eric Ripert will join Chef Alex Guarnaschelli to discuss what goes into cultivating a world famous chef? On Tuesday, August 30 from 6:30 to 8:00, join MOFAD and the acclaimed Le Bernardin chef. We will reflect on his journey from growing up in southern France to sitting at the forefront of the New York fine dining scene through discussing his memoir, 32 Yolks: From My Mother’s Table to Working the Line

After Chef Ripert's program, stick around for a chance to meet him and pick up a signed copy of 32 Yolks

PURCHASE TICKETS

Ice Cream Battle!
Jul
14
6:30 pm18:30

Ice Cream Battle!

  • MOFAD Lab

Take a bite out of ice cream history with Sarah Lohman

Join us to unearth the stories behind the origins of ice cream and learn about some of history's wildest bygone flavors. By the end of the night, you'll know which came first: the ice cream sandwich or the ice cream cone? Neapolitan or liquid nitrogen? Chocolate or vanilla? Which flavor will reign supreme in a head-to-head face off? Explore the history, science, and culinary creativity of ice cream with tastings of Häagen-Dazs.

PURCHASE TICKETS

About Sarah Lohman

Sarah Lohman is originally from Cleveland, Ohio, where she began working in a museum at the age of 16, cooking historic food over a wood-burning stove.  She graduated with a BFA from the Cleveland Institute of Art in 2005 and for her undergraduate thesis she opened a temporary restaurant/installation that reinterpreted food of the Colonial era for a modern audience.

Lohman moved to New York in 2006 to work as Video Producer for New York Magazine’s food blog, Grub Street. Currently, she works with museums and galleries around the city to create public programs focused on food, including institutions such as apexart gallery, The American Museum of Natural History, The New York Public Library, The Brooklyn Brainery, The Lower East Side Tenement Museum, The Brooklyn Historical Society and the Brooklyn Botanical Garden.

Dubbed an “historic gastronomist,” Lohman recreates historic recipes as a way to make a personal connection with the past. She chronicles her explorations in culinary history on her blog, FourPoundsFlour.com, and her work has been featured in the New York Times, the Wall Street Journal and NPR.  She appeared in NYC-TV’s mini-series Appetite City cooking culinary treats from New York’s past and is featured in The Cooking Channel’s Food: Fact or Fiction.

Tastings provided by Häagen-Dazs

©HDIP, INC

©HDIP, INC

Beyond Momos: Himalayan Food in Jackson Heights
Jun
23
6:30 pm18:30

Beyond Momos: Himalayan Food in Jackson Heights

  • Sherpa Kyidug House

Jackson Heights, Queens is one of the country’s most diverse neighborhoods. Following the passage of the Hart-Celler immigration act in 1965, the largely Irish, Italian, and German enclave underwent a remarkable transformation. With restrictive immigration quotas lifted, immigrants from across the globe—particularly China and India—settled in Jackson Heights’ abundant and affordable apartments. Today, the neighborhood’s diversity is reflected in its dizzying array of food businesses, from Indian mega-grocers to taco trucks. Since the 2000s, Jackson Heights has also become home to a large Himalayan population—and many restaurants that serve that community. Now, it’s possible to savor Tibetan momo dumplings and butter tea, as well as Nepali sukuti (meat jerky) and thali platters, all within a few blocks of the subway.

Join us for a panel discussion moderated by Yanki Tshering of the Business Center for New Americans and including Tashi Chodron of the Rubin Museum, Himalayan culinary expert Sandy Garson, Tenzing Tsering of Punda Tibetan Restaurant, and Jamyang Gurung and Tenzing Ukyab of Himalayan Yak. Learn about the culinary and cultural diversity of Himalayan (Nepali, Tibetan, and Bhutanese) cuisines, and hear the personal stories of Himalayan food entrepreneurs in New York.

PURCHASE TICKETS

Doors open 6:00 pm. Reception with tastings from neighborhood restaurants from 6:30-7:00 pm. Panel discussion begins at 7:00 pm.

Presented in partnership with the Rubin Museum of Art and Business Center for New Americans (BCNA).

 

This program is part of the Museum of Food and Drink’s MOFAD City series and is supported, in part, by public funds from the New York City Department of Cultural Affairs in partnership with the City Council.